The basis for this recipe is from Martha Stewart. I modified the ingredients slightly, and cleaned up the instructions. The original instructions were too wordy.

Chicken Crepes

• Simple Crepes (recipe below)
• Gruyere Béchamel (recipe below)
• 2 Tbsp extra-virgin olive oil
• 4 cloves garlic, pressed
• 11 oz frozen spinach, thawed, drained
• 3 cups cooked chicken, shredded or sliced
• 1 cup Gruyere, shredded
• Chopped fresh parsley, for serving

Preheat oven to 400 F with rack in center.

Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until heated through and combined with garlic. Let cool. Transfer to a work surface, chop, and set aside.

Mix 1-1/2 cups béchamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping Tbsp spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9×13″ baking dish; assemble and arrange more crepes, leaving 1/2″ in between each. Spoon more béchamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

This recipe makes enough filling for 12 crepes.

Simple Crepes

• 1 cup unbleached all-purpose flour
• 1 Tbsp granulated sugar
• 1/4 tsp kosher salt
• 1-1/2 cups whole milk, room temperature
• 4 large eggs, room temperature
• 3 Tbsp unsalted butter, melted, plus more for brushing

For the above chicken filling, make a triple batch of crepes shells.

In a stand mixer, blend flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for at 30 minutes, or up to 1 day.

Stir for a few seconds before using. Heat an 8″ nonstick skillet over medium. Quickly pour 1/3 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom.

Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1-1/2 minutes. Use an offset spatula to lift one edge of crepe, then use your fingers to gently flip crepe.

Cook crepe on second side until just set and golden in places on bottom, about 30 to 60 seconds. Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using.

Gruyere Béchamel

• 3 Tbsp unsalted butter
• 4 Tbsp all-purpose flour
• 2 tsp Dijon mustard
• 4 cups whole milk
• Pinch grated nutmeg
• 1 cup shredded Gruyere cheese (about 4 oz)
• Coarse salt & ground black pepper

Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes. Stir in mustard.

Whisking constantly, pour in milk and whisk until smooth. Cook over medium-high, whisking often along the bottom of pan, until boiling, about 7 minutes.

Reduce heat to maintain a simmer. Add nutmeg and cook, stirring occasionally, until sauce thickens to the consistency of thin yogurt, about 10 minutes. Stir in Gruyere. Season with salt and pepper.

Black Forest Crepes

Topping:
21 oz can cherry pie filling
1 tsp almond extract
Crepes:
2/3 cup milk
2 eggs
2 Tbsp butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
Filling:
1 cup heavy whipping cream
3x 1 oz squares semisweet chocolate, melted & cooled
Assembly:
1/4 cup slivered almonds, toasted

Topping: In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.

Crepes: Place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8″ nonstick skillet; pour about 2 Tbsp batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.

Filling: In a mixing, beat cream and chocolate until soft peaks form.

Assembly: Spoon about 2 Tbsp filling over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Notes: We were out of almond extract so I substituted a mixture of rum and vanilla extracts. I forgot the almonds for the topping … but after drizzling the sauce over it and artfully placing 6 cherries on top and 2 along side … no one noticed.

Stephen’s subtle sense of humor comes out in his comments in his recipes …

Seafood Crepes

Filling:

• 6 medium mushrooms, chopped
• 1/2 cup chopped green onion, divided
• 3 Tbsp butter or margarine
• 3-1/2 cups (about 18 oz) cooked seafood, cut into bite-sized pieces
• 3x 3oz pkg cream cheese, cubed
• 1/3 cup half-n-half
• 3 Tbsp snipped parsley
• 2 Tbsp sherry (optional)
• 1 cup shredded Swiss cheese
• 16 crepes

Crepes:

• 1/4 stick of butter, melted (I don’t know how you melt butter and keep it as 1/4 stick)
• 1-1/2 cups of milk
• 2/3 cup of all-purpose flour
• 1/2 teaspoon of salt
• 3 eggs

Do-Ahead Tip:

Stack crepes with wax paper between each. Wrap and refrigerate no longer than 2 days or freeze no longer than 3 months. Thaw wrapped frozen crepes at room temperature for 3 hours.

Filling:

Cook and stir mushrooms and 1/4 cup green onion until onion is tender. Stir in seafood, cream cheese, half-n-half, and parsley. Cook, stirring constantly, until cream cheese is melted. Stir in sherry.

Assembly: Place about 1/4 cup filling on center of each crepe; roll up. Place 8 crepes seam sides down in each of 2 ungreased oblong baking dishes, 12″ x 7-1/2″ x 2″, or ovenproof serving platters. Sprinkle each with 1/2 cup Swiss cheese. Cover and heat in 350 F oven until crepes are hot, about 20 minutes. Garnish each dish with half of remaining green onion.

Crepes:

Beat all ingredients until smooth. Cover and refrigerate at least 2 hours so that the flour will absorb the liquid and thicken the batter.

Brush the bottoms of a 7″ crepe pan and 10″ skillet with melted butter and heat over medium heat. (I used a thin stainless 7″ steel pan. That seemed to work better for me than Calphalon.)

Pour scant 1/4 cup batter into crepe pan and tip the pan to coat the bottom. Cook the crepe until the top is set and the underside is slightly browned (about 2 minutes).

Loosen crepe (a high heat rubber spatula is good for this) and flip it into the 10″ hot skillet. Cook briefly (about 30 seconds) in the skillet. Meanwhile, wipe the bottom if the crepe pan with a paper towel to clean residue from the pan and wipe again with another paper towel that has a little melted butter on it if needed. Start cooking another crepe.

Stacked cooked crepes with wax paper between each one. Crepes may be used immediately, wrapped in foil and refrigerated, or frozen until later.